A chicken in every pot and a car in every garage. That’s what Herbert Hoover promised way back in 1928 and here we are 80 years later thinking - not such a bad idea. Detroit is famous for cars and the Motor City also knows what to do with a chicken, whether fried, barbecued or cooked up in a hearty stew. This chili is as chicken and dumplings as it gets, so jump in the car and head over to Grandma’s house and hope she’s making it. If not, do it yourself and use a rotisserie chicken from the deli for faster prep.

Playbook:Melt the butter in a large stockpot over medium high heat. Add the onions, celery, carrots, green peppers and poblano and sauté for 10 minutes. Add the salt, white pepper, poultry seasoning, green chili flakes and flour and cook for 1 minute. Stir in the chicken stock and bay leaves and bring to a boil. Boil and stir for 2 minutes. Reduce heat to low and add the chicken and peas. Simmer for 10 minutes.

Make the dumplings: In a medium mixing bowl, combine the flour, baking powder, salt and parsley. Add enough ice water to make a thick dough. Drop spoonfuls of dough onto the top of the chili, cover pot and cook for 20 minutes. Discard bay leaves and serve.